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Potato and Spring Pea Salad |
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Potato and Spring Pea Salad - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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1.0 kg
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small red potatoes |
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180 g
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fresh or frozen shelled peas |
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4 slc
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smoked bacon, cooked crisp |
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1/4 cup
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fresh Italian parsley, chopped |
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40 ml
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fresh chives, finely chopped |
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20 ml
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whole mustard seeds, toasted |
| For dressing |
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40 ml
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fresh lemon juice |
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20 ml
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Dijon mustard |
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40 ml
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rich chicken stock |
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1 tsp
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salt |
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1/2 tsp
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fresh ground pepper |
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1/2 cup
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extra-virgin olive oil |
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| Method: |
Place potatoes in pot of cold salted water and bring to boil. Cook until tender, 10-15 minutes. Remove potatoes with slotted spoon to cool. Cook peas in same water until bright green and tender, 2-3 minutes. Drain and cool.
To make dressing: Whisk lemon juice, mustard, stock, salt and pepper. Pour in slow stream of olive oil while whisking to emulsify. In large bowl, combine potatoes and peas. Add dressing to taste. Add crumbled bacon, parsley, chives and mustard seeds and toss gently.
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